Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pigeon pea porridge (fio fio) & tamarind pap (tamba). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Select the pigeon peas like you would do beans, to remove chaff and insects. Pour the washed fio fio into a pot and cover with water. Delectable and healthy fio-fio (pigeon peas) dish that is packed with easily available ingredients.
Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pigeon pea porridge (fio fio) & tamarind pap (tamba) using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba):
- Take Pigeon pea
- Make ready Potash
- Prepare Palm oil
- Make ready cubes Salt/seasoning
- Prepare Fresh pepper
- Take Onions
- Prepare Garden egg leaves (for garnish)
- Take Tamarind powder (for making the tamarind pap)
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Steps to make Pigeon pea porridge (Fio Fio) & Tamarind pap (Tamba):
- Pigeon pea are very hard and it takes a very long time to cook. Put a pot of water on fire, add a medium sized potash, add the peas,cover and cook for 12 hours (overnight).
- Drain out the black water, add another water and cook for about another 30 minutes. When it is finally cooked (mashes up easily when you press it) add your palm oil, salt, seasoning cubes, blended pepper, chopped onions, half of the chopped garden egg leaves, cover and allow to boil together until all the ingredients are combined together.
- Taste for salt, add if necessary. Stir together and then cover and allow to steam. Garnish with garden egg leaves.
- Your Pigeon pea porridge is ready!!! Serve with hot tamarind pap. The tamarind pap is made the same way you make pap (akamu). Enjoy!!! 😋😋😋
The pigeon pea (Cajanus cajan), also known as pigeonpea, red gram, tur, pwa kongo in Haiti,, guandú and frijol de palo in Ibero-America, or as gungo peas in Jamaica. A tuber of Yam ( Old yam. New yam is not suitable for it). Cut your yam and put into the pot of boiling fio-fio and allow the water to cook the yam. Add salt to it so that it will penetrate into the fio-fio.
So that is going to wrap it up for this special food pigeon pea porridge (fio fio) & tamarind pap (tamba) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
